A delightful layered cake, reminiscent of a chocolate-covered snack cake, this pastel gansito features rich chocolate flavor, creamy filling, and fluffy whipped cream topping.
Ingredients
Scale:
1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup heavy cream (for filling)
½ cup powdered sugar (for filling)
1 teaspoon vanilla extract (for filling)
2 cups heavy whipping cream (for topping)
½ cup powdered sugar (for topping)
1 teaspoon vanilla extract (for topping)
Chocolate shavings or sprinkles (for decoration, optional)
Instructions
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until smooth and well combined.
Carefully stir in the boiling water. The batter will be thin.
Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
In another bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Once the cakes are completely cool, slice each cake in half horizontally, creating four layers. Assemble the layers with creamy filling in between.
In a mixing bowl, whip the heavy cream for topping with the powdered sugar and vanilla extract until stiff peaks form.
Spread the whipped cream topping evenly over the entire cake. Optionally, decorate with chocolate shavings or sprinkles.
Allow the cake to chill in the refrigerator for at least 30 minutes before serving.
